Restaurants›Doris Metropolitan New Orleans›Corvina / Sea Bass Recipe

Corvina / Sea Bass Recipe

Inspired by Doris Metropolitan New Orleans
Time50m
Serves4

Sellada, con fondo de mariscos y salsa de alcaparras, vegetales al vapor y pureÌ de papa. Grilled sea bass, caper sauce, steamed vegetables.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Cooking Instructions

1

Prepare the Potatoes

Peel and chop the potatoes into equal-sized pieces. Boil in salted water until tender, about 15-20 minutes. Drain and mash with butter, adding salt and pepper to taste.

2

Steam the Vegetables

In a steamer, steam the vegetables until they are tender but still vibrant in color, about 5-7 minutes.

3

Prepare the Sauce

In a small pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add capers and lemon juice, stirring to combine. Cook for another 2-3 minutes.

4

Cook the Fish

Heat a grill or grill pan over medium-high heat. Season the fish fillets with salt and pepper. Grill for about 5-7 minutes on each side or until cooked through and flaky.

5

Assemble the Dish

On each plate, place a portion of the mashed potatoes, topped with steamed vegetables. Lay the grilled sea bass on top and drizzle with the caper sauce.